Bebida fermentada y liofilizada de flores de jamaica (hibiscus sabdariffa) .
In a recent study, hibiscus inflorescences were examined alongside various types and concentrations of sweeteners to assess their interaction in 12 experimental treatments. These treatments were designed to investigate how hibiscus flower, sweeteners, and the Scoby consortium interact with each othe...
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| Format: | masterThesis |
| Language: | spa |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/12194 |
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Add Tag | Summary: | In a recent study, hibiscus inflorescences were examined alongside various types and concentrations of sweeteners to assess their interaction in 12 experimental treatments. These treatments were designed to investigate how hibiscus flower, sweeteners, and the Scoby consortium interact with each other. Concentrations were determined through preliminary tests, revealing Treatment 11 as the most effective among the 12 evaluated. During these trials, hibiscus inflorescences were characterized at specific concentrations (0.62 g, 1.25 g, and 2.5 g per 1000 ml of water). A fermentation analysis was conducted in combination with the Scoby consortium, assessing physicochemical properties, antioxidant compounds, microbiological aspects, colorimetry, proximal analysis, and sensory evaluation. Fermentation took place over 60 hours using various standardized methods based on pH, titratable acidity, soluble solids, and antioxidant compounds. Subsequently, the treatments (beverages) underwent freeze-drying at -20°C and -30 mmHg pressure for 5 days, with the addition of maltodextrin (5 g/100 ml). The best treatments were determined based on their polyphenol content, flavonoids, and antioxidant capacity. Microbiological analyses of lactic acid bacteria, proximal analyses, mineral content, colorimetry (CIELAB), and sensory analysis were conducted. Upon concluding the study, it was found that Treatment 11 (0.625g of hibiscus inflorescences with 8% panela) exhibited a lactic acid bacteria content of 4.2x103 CFU, polyphenols of 1.13 mg GAE/100 ml, flavonoids of 7.29 mg quercetin/100 ml, antioxidant capacity of 93.63 µg Trolox equivalent/100 ml, 0.21% protein, 0.80% ash, 6.06% moisture, and 9.38 ppm iron content, therefore, it was selected as the most effective treatment. |
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